Potato Herb Bread
2 3/4 cups all-purpose flour (2 3/4 to 3 1/4 cups)
1 package Fleischmann’sÂ® Rapid Rise Yeast
1 tablespoon sugar
1 teaspoon salt
1 teaspoon rosemary – crushed
3/4 cup milk
1/2 cup water
1/2 cup instant potato flakes or buds
2 tablespoons olive oil
In large bowl, combine 1 1/2 cups flour, undissolved yeast, sugar, salt and rosemary. Heat milk, water, potato flakes and oil until very warm (120Âº to 130ÂºF); stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
Roll dough to 11- Ã— 7-inch rectangle. Beginning at short end, roll up tightly. Pinch seam and ends to seal. Place, seam side down, in greased 8 1/2- Ã— 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Sprinkle loaf with 1 teaspoon all-purpose flour, if desired.
Bake at 375ÂºF for 25 to 30 minutes or until done. Remove from pan and let cool on wire rack.